Gluten Free Keto Crab Cakes Recipe

Best GlutenFree Keto Crab Cakes Recipe (Maryland …

WEBMay 21, 2020 · The Best Gluten-free and Keto Crab Cakes out there. Easy to make and are made with real claw crabmeat and no breadcrumbs or …

1. The first thing to do after you gather all of the ingredients is to mix them together.
2. Get a large bowl and the first thing that goes in the bowl is the crab meat.
3. Add the eggs.
4. The next ingredients are spices, garlic, salt, pepper, and old bay.

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Keto Crab Cakes Low Carb I Breathe I'm Hungry

WEBJul 13, 2023 · These lush keto crab cakes make a wonderful low carb appetizer or main course. Sweet chunks of blue crab combined with …

Rating: 4.5/5(13)
1. Gently pick through the crab to make sure there are no shells or cartilage in the meat, and add to a small bowl. In another small bowl, combine the egg, lemon juice, and dijon mustard, mixing until smooth. In a third bowl, combine the old bay, parsley, and coconut flour, mixing thoroughly. Gently add the egg mixture to the crab, folding until combined. Then add the dry ingredients to the crab mixture and gently mix in. Try not to break up/shred the pieces of crab too much.
2. Heat the coconut oil over medium heat in a nonstick saute pan. Form 8 small cakes and place carefully in the hot oil. Cook for about 2-3 minutes per side or until golden brown. Remove from the pan to a plate lined with paper towels. Sprinkle with kosher salt, squeeze half a fresh lemon over them and serve with Roasted Red Pepper Sauce.

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Crispy Keto Crab Cakes Healthy Recipes Blog

WEBApr 27, 2024 · These gluten-free keto crab cakes are made with almond flour instead of breadcrumbs. They are wonderfully crispy and flavorful!

1. In a medium bowl, lightly whisk the egg with a fork. Mix in the crabmeat. Mix well with a fork, pressing on the crab meat with the fork and breaking up any large pieces.
2. Mix in the mayonnaise, mustard, garlic, kosher salt, thyme, and cayenne pepper. Then Mix in the parsley and the almond flour.
3. Use a 1/4-cup scoop to portion out six portions of the mixture. Use your hands to form the portions into six 1/2-inch-thick patties.
4. Place the crab cakes on a platter lined with wax paper. Cover loosely with plastic wrap and refrigerate for at least one hour.

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